Chicken Tinga

https://www.youtube.com/watch?v=DqTsb9N3cqY

• ~2lbs skinless chicken thigh (consider bone-in!)
• 2-5 canned chipotle peppers
• 1-14.5-ounce can of fire-roasted tomatoes
• 3 garlic cloves
• 1 chopped onion
• 3 tsp kosher salt • black pepper • 1 tsp cumin • 1 tsp Mexican oregano • extra optional spices ○ chili powder ○ a whole bay leaf ○ smoked paprika

1. Plop the following ingredients into a Crock-Pot / slow-cooker:
2. Let it braise on low for ~6 hours or high for ~3 hours (If using an instant pot, you can cook this under pressure for as little as 15 minutes! And if you've got one of the really fancy ones, you can even sear the chicken and onions in the pot before braising)
3. Remove the chicken to cool. Set the Crock Pot to high. Use an immersion blender to turn the braising liquid into a smooth sauce. Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.